Ingredients
- 12 large pickled jalapeno peppers
- 3/4 cup peanut butter
Recipe
- 1 slice jalapeños in half lengthwise.
- 2 remove seeds and membranes.
- 3 fill each half with peanut butter, mounding generously.
- 4 the peppers may be refrigerated, covered for several hours and removed 30 minutes before serving.
- 5 note: you may also make a combination of peanut butter and cream cheese for another filling.
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